Common Genetically Engineered Vegetables
Many consumers are unaware of which vegetables and crops have been genetically engineered, as many of these are processed into ingredients like oil and sugar. While the list of available products varies, several key vegetables have been consistently engineered for traits that benefit producers and, in some cases, consumers. These modifications are regulated by agencies like the U.S. Food and Drug Administration (FDA).
Corn
Corn is one of the most widely grown and heavily modified crops in the United States. The majority of genetically engineered corn is modified for two primary purposes: to resist insect pests and to tolerate certain herbicides.
- Insect-Resistance (Bt Corn): A gene from the bacterium Bacillus thuringiensis (Bt) is incorporated into corn, causing the plant to produce a protein that is toxic to specific insects, such as the European corn borer, but harmless to humans and animals. This reduces the need for external insecticide spraying.
- Herbicide-Tolerance: Other variants are engineered to tolerate herbicides like glyphosate, allowing farmers to spray fields to kill weeds without harming the corn crop.
Soybeans
Globally, a significant portion of the soybean crop is genetically engineered, primarily to be herbicide-tolerant. While much of this soy is used for animal feed, it also goes into processed foods as ingredients such as soy oil and soy lecithin.
- Herbicide Resistance: Like corn, many soybeans are engineered to resist specific herbicides, which simplifies weed control for farmers and can lead to increased yields.
- Improved Oil Profile: Some newer varieties are modified to produce healthier oil, for example, with a higher oleic acid content.
Potatoes
Several varieties of genetically engineered potatoes have been developed and approved for commercial use.
- Reduced Bruising and Browning: One key trait is resistance to bruising and browning, which helps reduce food waste at both the retail and consumer level.
- Lower Acrylamide Potential: Certain GMO potatoes are engineered to produce less acrylamide, a chemical that can form when potatoes are cooked at high temperatures.
Summer Squash
Certain varieties of yellow and green summer squash have been modified to be resistant to specific plant viruses, such as the zucchini yellow mosaic virus. This modification protects the plant from disease, ensuring a healthier crop. It was one of the first GM crops on the market, though it is not as widely grown as corn or soy.
Tomatoes
While the first genetically engineered tomato, the Flavr Savr, was introduced in 1994, it is no longer on the market. However, other genetically modified or gene-edited tomatoes have since been developed. For instance, a gene-edited tomato with higher levels of the nutrient gamma-aminobutyric acid (GABA) was approved in Japan. Other research has focused on delayed ripening and improved quality.
Eggplant
Genetically engineered eggplant (also known as brinjal in some regions) has been developed and grown in countries like Bangladesh to resist the fruit and shoot borer insect. This significantly reduces the need for insecticide applications.
Comparison of Genetic Engineering Techniques
| Feature | Recombinant DNA Technology | Genome Editing (CRISPR-Cas9) |
|---|---|---|
| Mechanism | Inserts a gene, often from a different species (transgenic process). | Precisely alters, deletes, or adds genes within an organism's own DNA. |
| Example | Bt corn, which expresses a gene from a bacterium to resist pests. | The Japanese high-GABA Sicilian Rouge tomato, where endogenous genes were altered. |
| Precision | Less precise; can lead to unpredictable insertions and unintended effects. | Highly precise and targeted, with fewer off-target changes. |
| Control | Scientists transfer a gene cassette into the plant's genome. | Scientists can make targeted edits to one or more specific genes. |
| Regulatory Path | Often subject to stricter regulations due to the introduction of foreign DNA. | May face a different regulatory path depending on whether the final product contains foreign DNA. |
Conclusion
Genetic engineering has profoundly influenced the modern food supply, offering solutions to persistent agricultural challenges such as pest damage, viral diseases, and food waste. Vegetables like corn, soybeans, potatoes, and squash have all been subject to genetic modification to improve their resilience and quality. While the majority of GM crops are used for animal feed or processed ingredients, some whole vegetables like specific potatoes, squash, and papayas are available directly to consumers. The technology is continuously evolving, with newer, more precise genome-editing tools like CRISPR offering new possibilities. This ongoing development raises important conversations about food security, sustainability, and consumer choice. Consumers interested in learning more can consult resources like the FDA and USDA for detailed information on bioengineered products in the food supply.
